Saturday, October 24, 2009

Menu for October 26th - November 1st

Monday- Pretzel crusted chicken strips, shells and cheese, zucchini sticks
Tuesday- Pork loin chop, mashed sweet potatoes, collard greens
Wednesday- Chicken enchilada casserole, black beans
Thursday- Ham and cheese scramble, toast, apple slices
Friday- Chili macaroni, green beans
Saturday- Halloween!
Sunday- Round roast with potatoes, vegetables, and mushroom sauce

Dessert of the week- Kili's chocolate cake

It occurred to me half way through my day yesterday that thursday is my birthday so we will probably have sushi that day. This is what happens when you blog at 5:00a.m.!

Chicken Enchilada Casserole

I know these picture don't look very good, but they give you an idea of what it looks like.

12 corn tortillas
16 oz enchilada sauce, any kind, I had a some green and red left over so that is what I used
1 cup shredded cheddar
1 cup shredded pepper jack
2 chicken breasts, cooked and chopped, seasoned with salt and pepper and a little chili powder and garlic powder

Make It:
Preheat oven to 350. Warm enchilada sauce in a pan on stove. Take one tortilla dip it in sauce on both sides and put in bottom of a large casserole dish, continue this step with 3 more tortillas. Sprinkle on evenly over tortillas 1/4 cup of each cheese and 1/2 of the chicken. Repeat step one with four more tortillas. Repeat step two using the rest of the chicken. Dip the last four tortillas in sauce and place on top, pour remaining sauce over tortillas, sprinkle with rest of cheese. Bake until cheese is bubbly about 30-45 minutes. Enjoy!

Spicy Chicken Stir Fry

I served this stir fry tossed with noodles, but you could serve it with brown or white rice as well.

2 stalks celery, cut into short strips
4 chinese string beans, cut into short strips and blanched
1 head baby bok choy, cut into pieces crunchy part and leaf part put into separate piles
2 chicken breasts cut into strips
2 scallions or spring onion cut into short strips
1 bell pepper cut into strips
1/2 cup spicy stir fry sauce( I have not concocted my own stir fry sauce recipe yet so I used fresh and easys)
pam or vegetable oil
1/2 pound spaghetti noodles boiled and drained

Make It:
Heat a wok or large pan over high heat. Add a spray of pam or 1 tablespoons of vegetable oil. Put celery, bell pepper, and crunchy part of bok choy in wok stir fry until tender, should take 3 to 5 minutes. Add in scallion, string bean, and leaf part of bok choy. Stir fry until tender, it goes fast should only take a minute. Remove all veggies from wok and put on a plate, wipe out wok and add another spray of pam or 1 tablespoon vegetable oil. Put chicken in wok and stir fry until cooked through should take five to seven minutes. Add vegetables back to pan and add 1/2 the sauce toss to coat. Add noodles to pan and rest of sauce toss to coat. Enjoy!